New Orleans-style Anasazi Beans and Rice

New Orleans-style Anasazi Beans and Rice
Photo by Scott Phillips


  • 6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into ¼-inch-thick slices
  • 1 lb. (2-½ cups) dried Anasazi beans, soaked
  • 1 Tbs. pure olive oil
  • 3 medium celery stalks with leaves, cut into ½-inch dice
  • Jarred pickled jalapeños, for serving
  • 2 cups long-grain white rice
  • 1 dried bay leaf
  • + 8 more ingredients
    • 3 medium scallions, thinly sliced
    • 1 cup coarsely chopped fresh flat-leaf parsley
    • 2 medium cloves garlic, minced
    • Hot pepper sauce, for serving
    • Kosher salt and freshly ground black pepper
    • 1 tsp. fresh thyme or ½ tsp. dried
    • 1 medium green or yellow bell pepper, stemmed, seeded, and cut into ½-inch dice
    • 1 medium red onion, cut into ½-inch dice

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep th...

View full recipe at Fine Cooking


Recipe Downloader


Best Wine Deals

See More Deals »

Snooth Media Network